Andy Owen Food

I specialise in casual dining and fine food, striving to bring innovation, excellence, and consistency through menu design, dish development and training.

I discovered my passion for food at a young age whilst travelling around Europe and Asia. The most lasting impression from my travels was the diverse ingredients and exciting flavours of the food I enjoyed. Upon my return, I quit my career in advertising and started working as a chef in my hometown of Manchester. I honed my skills and gained knowledge at Simply Heathcotes, working my way up through the ranks to be Head Chef.

In 1999, I joined Derek and Edwina Lilley as Head Chef to open their flagship restaurant, The Restaurant Bar & Grill, which became Manchester's busiest & most successful restaurant. The company became Individual Restaurants, and I progressed to Head of Food for all brands, including Piccolino, Opera Grill, Gino D’Acampo Restaurants & The Restaurant Bar & Grill. As head of food, I helped build the company to 40 restaurants.

Along with my operational team, I ensured the company’s exacting standards were met throughout the group. I oversaw everything from sourcing the best seafood to seasonal ingredients and steaks. My team was responsible for dish development, menu design, seasonal magazines, step-by-step training documents, photography, and new restaurant openings.

In 2020, I set up a new restaurant chain with Gino D’Acampo. We are working in partnership with various hotel groups, offering busy restaurants within their hotels and fulfilling all other food & beverage requirements. As Director of Food and Beverage, I oversee the development, training, implementation, and operational requirements for running the business successfully.